Any Home Bakers Here?

wyoDreamer said:

Not sure that there is one pie crust that can do it all.

I use the pie crust recipe out of my Betty Crocker Cookbook, with one or 2 changes. I use half shortening and half butter. I find that shortening makes a flaky crust, but not a tasty crust. Butter makes a tasty crust, but it is a tougher crust. So, I do 1/2 and 1/2 and it works for us. I also wrap in cling wrap and refrigerate for one hour or so - that makes the butter go solid and it holds its shape better when I roll it and try to move it into the pie plate.
Oh, if you don't have one of those plastic bags for rolling out dough in, use sheets of waxed paper. You will need to pull off the waxed paper and get rid of wrinkles as you roll it, but it makes it easy to roll it a little thinner and still be able to move it to the pan. If you find that it is sticking to the waxed paper too badly, sprinkle a little flour on the dough before putting the waxed paper on it.

Two-Crust Pie

• 1/3 cup Shortening
• 1/3 cup Butter
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 to 5 Tablespoons cold water

Cut shortening into flour and salt until particle are size of small peas. Sprinkle in water 1 tablespoon at a time tossing with a fork until flour is moistened and pastry almost cleans side of bowl.

Dump dough onto cling wrap and gather into a ball, wrap tight and place in refrigerator for 1 hour up to 6 hours.

Divide dough in half and roll out on floured surface.

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Ladies-Eight said:

Bakers good morning one and all!

84 sunny 64 % humidity feels like 91 with 1 % humidity with 1 % chance of precipitation.

Have a great day!

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jnicholes said:

Well, guess you got an elk tag and a deer tag. The elk hunt starts day after tomorrow. Deer hunt starts August 30.

If I get an elk, I will need recipes. Never cooked one. The deer is no problem, though. I’ve got plenty of recipes.

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jnicholes said:

Well, guess you got an elk tag and a deer tag. The elk hunt starts day after tomorrow. Deer hunt starts August 30.

If I get an elk, I will need recipes. Never cooked one. The deer is no problem, though. I’ve got plenty of recipes.

Click to expand...